Gyoza are delicious little Japanese dumplings, and they don’t need to have chicken in them – anything works. You can pick up Gyoza wrappers in any Asian store, although they do tend to come in a frozen block of 50, and as they do not re-freeze well, there tends to be some waste. This recipe makes 20. In theory we could probably eat 50 of them between the two of us, but that’d be plain disgusting.

This is a light meal for 2 or a starter for 4. If you’re having it as a main meal, it could use an accompaniment, like some stir fried veg, to give it more substance.

Ingredients:

20 defrosted gyoza wrappers
1 chicken breast
1 clove of garlic
2 scallions (that’s spring onions to the non-Irish reading)
A knob of ginger
Some vegetable or peanut oil, for frying
1/4 cup of water, and a little extra, for sealing
Some sweet chilli sauce and soy sauce, for dipping (or other dipping sauce of your choice)

What to do:

1. Using your food processor (or amazing knife skillz) turn your filling ingredients from this:

into this:

2. Fill each gyoza wrapper with a teaspoon of the chicken and vegetable mixture.

3. Dip your index finger into an egg-cup of water (or any kind of cup of water) and trace a half circle around the edge of each wrapper, to moisten. Fold immediately and scrunch a little to form the dumplings.

4. Heat a tablespoon of vegetable or peanut oil in a frying pan (I used cast iron but on reflection it was really rather too hot) and fry the bottoms of your dumplings until brown. Once browned, add a quarter cup of water to the pan, lower the heat a little and allow them to steam until all the water is gone. Now they’re ready to serve!

5. Eat with a dipping sauce of your choice. Ours was sweet chilli sauce (Mae Ploy brand) mixed with dark soy sauce. Tasty.

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